Steps Prepare Masala Dosa Yummy

Masala Dosa.

Masala Dosa Food preparation Masala Dosa is a fun thing, moreover it ends up being extra special worth if you cook it on your own. By using the adhering to 22 components, you can begin cooking 21 actions. observe the adhering to section for you to begin cooking instantly.

Composition Masala Dosa

  1. You need – For masala dosa batter.
  2. Require 1/2 cup urad dal or skinned black gram.
  3. Require 1 tbsps of chana dal or bengal gram.
  4. Need 1 1/2 cup for raw rice or regular rice.
  5. Need 1/2 cup for parboiled rice or idli dosa rice.
  6. Give 4 tbsp of poha or beaten rice or aval or attukulu.
  7. Need to taste Salt.
  8. Provide For aloo masala.
  9. It’s 2 cups of potatoes or aloo or 2 large or 3 medium.
  10. Give 1 tbsp of oil.
  11. Require 1/4-1/2 tsp for mustard seeds.
  12. You need 1/2 tsp of cumin or jeera.
  13. You need 1 tsp – chana dal or bengal gram.
  14. Require 1 tsp for urad dal or skinned black gram.
  15. Need 1 Pinch – asafoetida or hing.
  16. Require 3/4 tsp – ginger – grated or paste.
  17. Prepare 1 cup – onions sliced.
  18. Need 1 sprig of curry leaves.
  19. Provide 2 of green chilies chopped or sliced.
  20. You need to taste Salt.
  21. Require 2 tbsp of coriander leaves finely chopped.
  22. Require as needed Butter to make dosa.

Masala Dosa steps

  1. Wash rice, urad dal and chana dal separately in 2 bowls until the water runs clear. Soak them separately for at least 4 hours in ample amount of water..
  2. Rinse poha and soak 30 mins before grinding the batter.
  3. Add dal to a blender jar along with salt and poha. Pour water just enough to make a frothy batter. If you leave in a hot weather then skip salt now and add after fermentation..
  4. The batter must be blended to thick, smooth & frothy consistency. Transfer the batter to a large container..
  5. Add rice and little water to the blender jar. Blend slightly coarse or smooth batter to suit your liking..
  6. Mix with the dal batter well..
  7. Allow to ferment in a warm place for about 6 to 16 hours depending on your weather. The batter has to rise and turn slightly fluffy. Do not over ferment the batter..
  8. Boil or steam potatoes until just done. Do not cook them until mushy..
  9. Heat a pan with oil. Then saute cumin, mustard, chana dal and urad dal until the dal turns golden..
  10. Add hing and ginger. Fry until the aroma of ginger comes out..
  11. Add hing and ginger. Fry until the aroma of ginger comes out..
  12. Then add onions, curry leaves and chilies..
  13. Fry until the onions turn lightly golden..
  14. Crumble the potatoes and add them to the pan. Add turmeric and salt along with 2 tbsps of water. Skip if your potatoes are too moist or lightly mushy. Saute for 2 to 3 mins. Add coriander leaves. Set this aside..
  15. Drizzle few drops of oil and grease your tawa. If using cast iron griddle, season it the previous night..
  16. Bring the batter to consistency by adding little water. It must be of thick pouring and spreading consistency. If you are unable to spread the batter, it means the batter is too thick..
  17. Heat the tawa or griddle on a high flame. Pour a laddle full of batter on the hot tawa and spread it to a even round dosa. You can make it thick or thin to suit your taste..
  18. Spread 1/4 tsp soft butter around the edges..
  19. Within few minutes, you can see the edges leave the pan. Flip and cook just for 2 minutes. Flip it back and cook until the base turns golden. If making mysore masala dosa, smear the red chutney as desired. Place the curry in one half of the dosa. Fold it or roll it..
  20. To make the next dosa, repeat the process. Make sure the tawa is hot enough and not over hot otherwise it will burn the dosa. Do not cook the dosa on low heat as it makes the dosa hard..
  21. Serve crispy masala dosa hot..

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